Ingredients.

First, make meat pellet. Mix the minced meat, grated on a fine grater onion and garlic, finely sliced fennel, oil, spices and salt. Add the water and mix. On baking paper draw with a plate with d= 16 cm three circles. Put the stuffing and spread it within the circle. Bake at t= 200 for about 20-25 min. Let cool.

While our meat cakes are cooked make rice layer. In a pan pour oil. Put grated carrots and washed rice. Add salt and fry for 5-10 mins Pour hot water and bring to readiness. Allow to cool.

While everything cools, make the cream. In a saucepan put on the fire the soup and bring to a boil. While it is boiling, in another vessel mix the eggs, starch, lemon juice, sour cream, sugar, salt. Add to the mix 2-3 tablespoons of hot broth, stir and a thin stream pour the egg mixture into the boiling broth, stirring constantly. To bring until thick and take off. This cream is vaguely reminded me of the cheese.

On a serving dish put the first meat cake. She put 1/2 of rice. Again the butcher cake and leftover rice. Cover with the last of the meat.

All pour cream and decorate.

Cut.